Ingredients
2 cups aged kimchi, cut into bite-sized pieces
1 tablespoon sesame oil
1 teaspoon sugar
1/2 medium onion, sliced
3 cloves garlic, minced
2 cups rice water or anchovy stock
1/4 cup kimchi juice (from the jar)
1 tablespoon gochugaru (Korean chili flakes)
1 teaspoon gochujang (Korean chili paste, optional)
1 teaspoon doenjang (Korean soybean paste) or soy sauce
1 can (5 oz) tuna, drained
1/2 block soft or medium-firm tofu, cut into cubes
2 green onions, sliced (for garnish)
1/2 teaspoon dashida (Korean soup stock powder, optional)
Instructions
1-Sauté the aromatics: Heat sesame oil in a heavy‑bottomed pot over medium heat, then sauté sliced onion and minced garlic until fragrant.
2-Add the kimchi and seasonings: Stir in aged kimchi, gochugaru, gochujang, sugar, and doenjang or soy sauce; cook for 2–3 minutes until the kimchi softens and releases its juices.
3-Pour in the liquids: Add rice water (or anchovy stock) and kimchi juice, stir well, and bring to a rolling boil.
4-Simmer the stew: Reduce heat to medium‑low and simmer uncovered for 15–20 minutes until the broth deepens and the kimchi becomes tender.
5-Add the tuna and tofu: Gently add drained canned tuna and cubed tofu, then simmer for another 3–5 minutes until the tofu is heated through.
6-Garnish and serve: Ladle into serving bowls, top with sliced green onions, and serve immediately with steamed rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use kimchi that has been fermented for at least 2 to 3 weeks for the deepest, most authentic flavor. The sourer the kimchi, the richer the broth.
🍚 Save the starchy water from the second or third rinse of rice to use as your broth base. It adds silkiness and body to the stew.
🥘 Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator for 3 to 4 days and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stews, Soups
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 1150mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 28mg